Preparation
Total Time
Serves
- 1375g package of Maple Leaf Original Bacon, ¾ inch diced
- 1.5 lbs small Yukon Gold potatoes sliced in half and boiled until soft
- ½red pepper, diced
- ½green pepper, diced
- ½red onion, diced
- 2tbsp butter
- 1cup cheddar cheese, shredded
- Salt
- Pepper
- Green onion or chives, optional
- Heat a large skillet over medium high heat. Cook bacon until just crisp, about 5 to 6 minutes.
- Remove bacon onto a paper towel lined platter, reserving 1 tbsp of bacon render.
- Heat skillet to high and add butter. Once butter has melted, add potatoes and do not toss. Allow them to brown for about 2 to 3 minutes and then flip the potatoes.
- Add pepper and onion and cook for an additional 3 to 5 minutes, flipping frequently until vegetables are tender crisp. Add half the bacon, season with salt and pepper, and toss to coat.
- Sprinkle cheese and remaining bacon over top and allow cheese to melt.
- Garnish with green onion or chive, if using.
Dual duty potato dish! If making for breakfast try topping with salsa – if making for dinner try topping with a dollop of sour cream!
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